WHAT WE HAVE TO SAY.

Back To List

Achieving Consistent Food Quality in a Commercial Kitchen

Discover the procedures, products and programs that can help your operation serve the best with every order.

What do the most successful foodservice operations all have in common, no matter the menu or the price point? Today’s most effective kitchens are consistent. Consistency is defined as “the achievement of a level of performance that does not vary greatly in quality over time.”

So, when it comes to food service, consistency is obviously key to getting repeat customers. In fact, no commercial kitchen can be considered successful without effectively replicating customers’ favorite dishes time after time.

By implementing proven systems, operators can more accurately control the variables that affect food quality and consistency. Here’s how the latest procedures, products, and programs influence food quality:

Procedures 

From ordering ingredients to standardizing recipes, operators can take several steps to optimize their procedures for maximum consistency. By sourcing the same food products from the same vendors, facilities limit the challenges that can threaten consistent results.

When standardizing recipes, it’s important to consider details like unique titles, ingredients, itemized weight/volume and specific preparation instructions. This will be helpful to staff on different shifts as they replicate each recipe. Remember to include notes about cooking time, temperature, serving size, recipe yield, and the equipment and utensils that will be needed.

Products

Commercial kitchen equipment is a critical part of the consistency equation for any operation, large or small. Premium equipment ensures that customers get the results they expect and even makes life easier for kitchen staff.

For example, a combi oven replaces steamers, grills, and traditional ovens. It allows operators to prepare a much wider variety of menu items without scarifying quality control. Plus, users can store a full range of settings and cooking programs based on desired preparation and volume.

The Henny Penny FlexFusion Combi Oven features the Chef’s Touch control panel with an easy to use touchscreen. It’s as simple as using a smart phone and gives kitchen staff total control with both custom and preset AutoChef programs. Advanced combi ovens are pretty much built-in sous chefs for your back-of-house team.

Other areas of the kitchen also offer opportunities to build in greater consistency, such as a facility’s fryer lineup. Today’s fryers can store between 40 and 160 unique programs and offer features like load compensation, proportional control, and filter tracking. So, what does that mean?

  • Load compensation automatically adjusts cook time as needed
  • Proportional control prevents oil from exceeding programmed cooking temperatures
  • Filter tracking gives management total visibility to filter practices

Advanced models like this can help operators cut costs, save labor and ensure control throughout the cooking process. These features help preserve the flavor, appearance, and texture of fried menu items. Additionally, they make equipment operation and food prep a breeze.

The Evolution Elite Open Fryer features automatic filtration at the touch of a button and filters in four minutes or less. The kitchen crew can even fry in one vat while filtering in others to keep up with order volume. Filtration is the most significant contributor to consistent oil quality, and oil quality is directly related to food quality.

Programs

Implementing equipment programs can help simplify workflow, reduce preparation time and ensure finished dishes are consistent when they leave the kitchen. It can be extremely beneficial for operators to program repeatable preparations based on the current menu. This way, the equipment automatically adjusts the recipe for varied batches in the combi oven or one-off fryer loads. And the kitchen staff gets to work smarter, not harder, all at the touch of a button.

Consistency is a foundational goal for any foodservice operation — regardless of service style. It’s how operators can guarantee a higher level of food quality with every order, every day. Remember, consistency comes down to the cooking equipment, team procedures, and specific programs at work in the kitchen.

Get Started

Want to explore how we can help your commercial kitchen achieve consistent food quality that keeps customers coming back for more? Click here to get connected with a Henny Penny expert.

 

Leave a Reply

Your email address will not be published.